"other events, prevented its full implementation. The plan was originally the idea of a small group of Japanese government and military officials led by Captain Koreshige Inuzuka and Colonel Norihiro Yasue who came to be known as the ""Jewish experts"", along with industrialist Yoshisuke Aikawa and a number of officials in the Kwantung Army known as the ""Manchurian Faction"". The plan was named after the Japanese delicacy ""fugu"", a puffer-fish whose poison can kill if the dish is not prepared exactly correct. The plan was based on a naive acceptance of European antisemitism prejudices, as found in the Japanese acceptance"
"Fugu The fugu (; ; ) in Japanese, bogeo () or bok () in Korean, and hétún (河豚; 河鲀) in Standard Modern Chinese is a pufferfish, normally of the genus ""Takifugu"", ""Lagocephalus"", or ""Sphoeroides"", or a porcupinefish of the genus ""Diodon"", or a dish prepared from these fish. Fugu can be lethally poisonous due to its tetrodotoxin; therefore, it must be carefully prepared to remove toxic parts and to avoid contaminating the meat. The restaurant preparation of fugu is strictly controlled by law in Japan and several other countries, and only chefs who have qualified after three or more years"
"attacked. The fish is highly toxic, but despite this—or perhaps because of it—it is considered a delicacy in Japan. The fish contains lethal amounts of the poison tetrodotoxin in the internal organs, especially the liver and the ovaries, but also in the skin and the testes. Therefore, only specially licensed chefs can prepare and sell fugu to the public, and the consumption of the liver and ovaries is forbidden. But because small amounts of the poison give a special desired sensation on the tongue, these parts are considered the most delicious by some gourmets. Every year a number of people"
"contain tetrodotoxin, principally pufferfish; other tetrodotoxic species are not usually consumed by humans. Poisoning from tetrodotoxin is of particular public health concern in Japan, where pufferfish ""fugu"" is a traditional delicacy. It is prepared and sold in special restaurants where trained and licensed chefs carefully remove the viscera to reduce the danger of poisoning. There is potential for misidentification and mislabelling, particularly of prepared, frozen fish products. The mouse bioassay developed for paralytic shellfish poisoning (PSP) can be used to monitor tetrodotoxin in pufferfish and is the current method of choice. An HPLC method with post-column reaction with alkali and"
"Japanese puffer contain tetrodotoxin and are highly toxic. The toxin is highly concentrated in liver and ovaries, slightly present in the intestines and flesh, and absent from skin and testes. The Japanese puffer is classified as Near Threatened by the IUCN. It is one of the most valuable commercial fishes in Japan, and although current catches (101 tonnes / year in 2004, down from a peak of 2,000 tonnes in 1987) are small compared to those of many other commercial species such as sardines and anchovy, they appear to be unsustainable and prevent the recovery of the species from earlier"
"clear, plastic containers. Fugu chefs for U.S. restaurants are trained under the same rigorous specifications as in Japan. Pufferfish native to US waters, particularly the genus ""Spheroides"", have also been consumed for food, sometimes resulting in poisonings. Sale of fish belonging to this genus is forbidden altogether in the European Union. Japanese restaurateur Nobuyoshi Kuraoka waged a five-year battle with the Food and Drug Administration to allow exclusive import of the Japanese Puffer Tiger fish to his restaurant in Manhattan. License was granted in 1989. By 2003 only seventeen restaurants in the United States were licensed to serve fugu; twelve"
"of rigorous training are allowed to prepare the fish. Domestic preparation occasionally leads to accidental death. Fugu is served as sashimi and chirinabe. Some consider the liver to be the tastiest part, but it is also the most poisonous, and serving this organ in restaurants was banned in Japan in 1984. Fugu has become one of the most celebrated and notorious dishes in Japanese cuisine. Fugu contains lethal amounts of the poison tetrodotoxin in its inner organs, especially the liver, the ovaries, eyes, and skin. The poison, a sodium channel blocker, paralyzes the muscles while the victim stays fully conscious;"
"poisonous. Other species are also eaten; for example, ""Higanfugu"" (""T. pardalis""), ""Shōsaifugu"" (""T. vermicularis"" syn. ""snyderi""), and ""Mafugu"" (""T. porphyreus""). The Ministry of Health, Labour and Welfare of Japan provides a list that shows which species' body parts can be consumed. The list names safe genera including pufferfish of the ""Lagocephalus"" and ""Sphoeroides"" genera and the related porcupinefish (""Harisenbon"") of the family ""Diodontidae"". Strict fishing regulations are now in place to protect fugu populations from depletion. Most fugu is now harvested in the spring during the spawning season and then farmed in floating cages in the Pacific Ocean. The largest"
"version is said to taste the same. Some skeptics say that the fish being offered as non-toxic may be of a different species, and that the toxicity has nothing to do with the diet of the pufferfish. Fugu The fugu (; ; ) in Japanese, bogeo () or bok () in Korean, and hétún (河豚; 河鲀) in Standard Modern Chinese is a pufferfish, normally of the genus ""Takifugu"", ""Lagocephalus"", or ""Sphoeroides"", or a porcupinefish of the genus ""Diodon"", or a dish prepared from these fish. Fugu can be lethally poisonous due to its tetrodotoxin; therefore, it must be carefully prepared"
"crustaceans and mollusks, their natural prey. The majority of pufferfish species are toxic and some are among the most poisonous vertebrates in the world. In certain species, the internal organs, such as liver, and sometimes their skin, contain tetrodotoxin and are highly toxic to most animals when eaten; nevertheless, the meat of some species is considered a delicacy in Japan (as 河豚, pronounced as ""fugu""), Korea (as 복 ""bok"" or 복어 ""bogeo""), and China (as 河豚 ""hétún"") when prepared by specially trained chefs who know which part is safe to eat and in what quantity. Other pufferfish species with nontoxic"
"banned in Thailand five years prior to the deaths. In March 2008, a fisherman in the Philippines died and members of his family became ill from pufferfish. The previous year, four people in the same town died and five others had fallen ill after eating the same variety of pufferfish. In February 2009, a Malaysian fisherman died and four others were hospitalised after they consumed a meal of puffer fish when they ran out of food while at sea. In November 2011, a chef at two-Michelin star ""Fugu Fukuji"" in Tokyo was suspended from his post. The chef served fugu"
"City, and Wajima City, all in Ishikawa Prefecture"" are permitted to perform the process, and only by the traditional method, and explicit warnings are offered to dissuade non-professionals from attempting the 3-year process. After one year of pickling—about a third of the way through the process—about 10% of the toxin is suggested to remain, and after the full three years the product is ""only sold after having been checked for safety through a toxicity inspection, and other tests."" In Korean cuisine, edible pufferfish are prepared in various ways including ""gui"" (grilling), ""jorim"" (simmering), and ""guk"" (soup). Most Japanese cities have"
"Fried shrimp Fried shrimp or fried prawn is deep-fried shrimp and prawns. is a deep fried dish popular in Japan as well as Japanese restaurants worldwide. It is a speciality of the city of Nagoya. A popular ingredient of Japanese ""bento"", is a common menu item at bentō shops. Traditionally ""Kuruma Ebi"" was used, but since a decline in its cultivation, many stores have started using ""black tiger shrimp"" and ""Ise Ebi"". It is thought that ebi furai was created around 1900 in response to the growing popularity of similar dishes such as Tonkatsu and minced meat cutlets in the"
"again banned in many areas. Fugu is the only food the Emperor of Japan is forbidden by law to eat, for his safety. In China, the use of the pufferfish for culinary purposes was already well established by the Song dynasty as one of the 'three delicacies of the Yangtze' (長江三鮮) and appears in the writings of the polymath Shen Kuo as well as in the encyclopedic work ""Taiping Guangji"". The scholar-statesman Su Shi famously remarked that the taste is worthy of death (值那一死). The ""torafugu"", or tiger blowfish (""Takifugu rubripes""), is the most prestigious edible species and the most"
"crew survived a mild dose of tetrodotoxin, while the pigs ate the pufferfish body parts that contain most of the toxin, thus being fatally poisoned. The toxin was first isolated and named in 1909 by Japanese scientist Dr. Yoshizumi Tahara. It was one of the agents studied by Japan's Unit 731, which evaluated biological weapons on human subjects in the 1930s. The diagnosis of pufferfish poisoning is based on the observed symptomatology and recent dietary history. Symptoms typically develop within 30 minutes of ingestion, but may be delayed by up to four hours; however, if the dose is fatal, symptoms"
"eating the skin. One of the most famous victims was the Kabuki actor and ""Living National Treasure"" Bandō Mitsugorō VIII, who in 1975 died after eating four servings of ""fugu kimo"" (fugu liver), the sale of which was prohibited by local ordinances at the time. Bandō claimed to be able to resist the poison, but died several hours after returning to his hotel. On August 23, 2007, a doctor in Thailand reported that unscrupulous fish sellers sold puffer meat disguised as salmon, which caused fifteen deaths over three years. About 115 people were taken to different hospitals. Fugu had been"
"concern. But only by freshness of beef, the risk can be reduced. In April and May 2011, five people died and more than 35 people were hospitalised after eating ""yukke"" (Japanese spelling) made from beef not designated for raw consumption in various branches of a ""bulgogi"" restaurant chain in Toyama and Kanagawa prefectures, Japan, with enterohemorrhagic ""E. coli"" bacteria found in many of the cases. As a result, the Japanese Ministry of Health, Labor and Welfare (MHLW) has developed new regulations to require cooking the surface 1 cm deep to further reduce contamination. On October 22, the last hospitalized 14"
"fugu meal (usually eight servings) can cost ¥10,000–20,000 (approx. US$100–200). The expense encourages chefs to slice the fish very carefully to obtain the largest possible amount of meat. The special knife, called ""fugu hiki"", is usually stored separately from other knives. Tetrodotoxin (TTX) is a natural product that has, as of 2015, been isolated from puffer fish, but also from octopuses, from crabs and shellfish, from frogs and newts, as well as other aquatic animals (see below). It is a potent neurotoxin that shuts down electrical signaling in nerves; it acts via interaction with components of the sodium channels in"
"""super-freeze"" fish for sushi to temperatures as low as −60 °C. As well as parasite destruction, super-freezing also prevents oxidation of the blood in tuna flesh, thus preventing the discoloration that happens at temperatures above −20 °C. Some forms of sushi, notably those containing pufferfish fugu and some kinds of shellfish, can cause severe poisoning if not prepared properly. Particularly, fugu consumption can be fatal. Fugu fish has a lethal dose of tetrodotoxin in its internal organs and, by law in many countries, must be prepared by a licensed fugu chef who has passed the prefectural examination in Japan. The"
"named ""Five""/""FIP-fve"" by the researchers, that helps in the regulation of the immune system. The mushroom also contains Flammutoxin, a cytolytic and cardiotoxic protein that has proven to be non-toxic when absorbed/taken orally. Enokitake ""Flammulina velutipes"" is a highly regarded mushroom especially in Japan where is called Enokitake (one English pronunciation )(榎茸, エノキタケ, , also enokidake (榎茸, エノキダケ, , futu (in India) or enoki (榎, エノキ, , is a long, thin white mushroom used in East Asian cuisine (such as that of China, Japan, Vietnam and Korea). These mushrooms are cultivars of Flammulina velutipes (Grnus Flammulina), also known by the"
"Sashimi Sashimi (; , ) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces and often eaten with soy sauce. The word ""sashimi"" means ""pierced body"", i.e. ""刺身"" = ""sashimi"", where 刺し = ""sashi"" (pierced, stuck) and 身 = ""mi"" (body, meat). This word dates from the Muromachi period, and was possibly coined when the word ""切る"" = ""kiru"" (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices"
"are trained to recognize important attributes, including smell, color, firmness, and freedom from parasites that may go undetected in commercial inspection. Commonly used fish are tuna (""maguro, shiro-maguro""), Japanese amberjack, yellowtail (""hamachi""), snapper (""kurodai""), mackerel (""saba""), and salmon (""sake""). The most valued sushi ingredient is ""toro,"" the fatty cut of the fish. This comes in a variety of ""ōtoro"" (often from the bluefin species of tuna) and ""chūtoro"", meaning ""middle toro"", implying that it is halfway into the fattiness between ""toro"" and the regular cut. ""Aburi"" style refers to ""nigiri"" sushi where the fish is partially grilled (topside) and partially"
"heated, and raw stonefish served as part of sashimi is rendered harmless simply by removing the dorsal fins which are the main source of venom. The fish are considered a delicacy in many parts of Asia, including south Japan, south Fujian, Guangdong in China, and Hong Kong. In the Hokkien-speaking area, they are considered delicacies and good for health. The meat of Synanceia is white, dense and sweet, and the skin is also edible. They are usually cooked with ginger into a clear soup, and sometimes served raw as sashimi. Synanceia Synanceia is a genus of fish of the family"
"a suffix for ""fish"". It is popular for frying or grilling. In Japan, where it is known as ""tachiuo"" ("" (tachi)"": sword, "" (uo)"":fish), they are fished for food and eaten grilled or raw, as sashimi. They are also called ""sword-fish"" in Portugal and Brazil (""peixe-espada""), where they are eaten grilled or fried. Its flesh is firm yet tender when cooked, with a moderate level of ""fishiness"" to the smell and a low level of oiliness. The largehead hairtail is also notable for being fairly easy to debone. Largehead hairtail The largehead hairtail (""Trichiurus lepturus"") or beltfish is a member"
"one or more fugu restaurants, perhaps in clusters because of earlier restrictions, as proximity made it easier to ensure freshness. A famous restaurant specializing in fugu is ""Takefuku"", in the Ginza district in Tokyo. ""Zuboraya"" is another popular chain in Osaka. In South Korea, fugu is known as ""bok-eo"" (복어). It is very popular in port cities such as Busan and Incheon. It is prepared in a number of dishes such as soups and salads, and commands a high price. The fugu is cleaned of the most toxic parts in Japan and freeze-flown to the USA under license in customized,"
"addition, skipjack's livers were tested globally for tributyltin contamination. TBT is an organotin compound introduced into marine ecosystems through antifouling paint used on ship hulls, and has been determined to be very toxic. About 90% of skipjack tested positive for contamination, especially in Southeast Asia, where regulations of TBT use are less rigorous than in Europe or the US. Skipjack tuna is used extensively in Japanese cuisine, where it is known as . Besides being eaten seared () and raw in sushi and sashimi, it is also smoked and dried to make katsuobushi, the central ingredient in dashi (a common"
"used in Japanese raw fish dishes. About 80% of the caught Atlantic and Pacific bluefin tunas are consumed in Japan. Bluefin tuna sashimi is a particular delicacy in Japan. For example, an Atlantic bluefin caught off eastern United States sold for US$247,000 at the Tsukiji fish market in Tokyo in 2008. This high price is considerably less than the highest prices paid for Pacific bluefin. Prices were highest in the late 1970s and 1980s. Japanese began eating tuna sushi in the 1840s, when a large catch came into Edo [old Tokyo] one season. A chef marinated a few pieces in"
"program have placed all bluefin tunas on the ""Avoid"" list, and they are also placed on the ""Red List"" by both Greenpeace and the Blue Ocean Institute. Pacific bluefin flesh may contain levels of mercury or PCBs that are harmful to humans that consume it. A similar problem exists in other tuna species. About 80% of the Pacific and Atlantic bluefin tunas are consumed in Japan, and tunas that are particular suited for sashimi and sushi can reach very high prices. In Japan, some foods made available for the first time of the year are considered good luck, especially bluefin"
"Blue-backed fish Blue-backed fish (背の青い魚 ""se no aoi sakana""); also referred to as Blue-fish (青魚 ""aozakana"") is a category of fish used in Japanese cuisine that have a rich and fatty taste, and are distinguished from another category of ""white meat fish"" that tend to have a lighter and more delicate flavor. It is not a scientific categorization, but refers to commonness in outer appearance, fleshiness and oiliness and include such species of fish as sardine, mackerel, herring, perch and anchovy. Blue-backed fish tend to be high in the essential amino acid, ""histidine"", as well as the omega-3 fatty acids,"
"Checkered puffer The checkered puffer (""Sphoeroides testudineus"") is a species in the family Tetraodontidae, or pufferfishes. The checkered puffer, ""Sphoeroides testudineus"", is one of several fish species belonging to the family Tetradontidae, meaning “four teeth”. Puffers have four tooth plates arranged in quadrants, with two teeth on the bottom and two on the top (Carpenter 2002). These teeth form a strong, heavy beak capable of cracking through hard prey such as mollusks and crustaceans. Puffers are named for their ability to swell by swallowing water or air when threatened. They have no spinous dorsal fin, absent or reduced scales, sandpapery"
"Unagi Unagi (ウナギ) is the Japanese word for freshwater eel, especially the Japanese eel, ""Anguilla japonica"" (""nihon unagi"" 日本鰻 ). Unagi is a common ingredient in Japanese cooking, often as kabayaki. It is not to be confused with saltwater eel, which is known as anago in Japanese. Unagi is served as part of ""unadon"" (sometimes spelled ""unagidon"", especially in menus in Japanese restaurants in Western countries), a ""donburi"" dish with sliced eel served on a bed of rice. A kind of sweet biscuit called ""unagi pie"" made with powdered unagi also exists. Unagi is high in protein, vitamin A, and"
"fiddleheads that have been sauteed. It is also a component of the popular dish ""bibimbap"". In Japan, bracken fiddleheads are a prized dish, and roasting the fiddleheads is reputed to neutralize any toxins in the vegetable. In Japan, fiddleheads of flowering fern (""Osmunda japonica""), known as ""zenmai"" (), as well as those of the ostrich fern (""Matteuccia struthiopteris""), known as ""kogomi"" (), are commonly eaten in springtime. Fiddleheads in Japan are considered ""sansai"", or wild vegetables. In the Indian subcontinent, it is found in the Himalayan states of North and Northeast India. In the Kullu Valley in Himachal Pradesh, it"
"soy sauce and served it as ""nigiri sushi"". At that time, these fish were nicknamed"" shibi"" — ""four days"" — because chefs would bury them for four days to mellow their bloody taste. By the 1930s, tuna sushi was commonplace in Japan. After World War II, Japanese fishermen needed more fish to eat and to export for European and U.S. canning industries. They expanded their range and perfected industrial long-lining, a practice that employs thousands of baited hooks on miles-long lines. In the 1970s, Japanese manufacturers developed lightweight, high-strength polymers that were spun into drift nets. Though they were banned"